Braised Rack of Pork vegetables and cream sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 20 min |
| Total: | 1 h 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) butter*
- 1x 3 lb. (1x 1.5 kg) pork rack ribs end
- Salt and pepper to taste
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 leek – white part only, coarsely chopped
- 2 stalks of celery, coarsely chopped
- 2 cups (500 mL) chicken broth*
- 3/4 cup (180 mL) whipping cream
- 10–15 garlic cloves, finely chopped.
Preparation
Preheat oven to 325°F (160°C).
In a Dutch oven, heat butter over medium-high heat. Brown pork loin 2-3 minutes on all sides. Season.
Insert meat thermometer in the centre of the roast, away from any bone.
Add vegetables and bouillon. Cover and roast for 1h05-1h20 or until thermometer reads 160°F (70°C).
Remove roast from Dutch oven and keep warm.
Strain cooking juices into a small saucepan and add cooked vegetables.
Stir in cream and garlic. Adjust seasoning and cook over low heat for 15 minutes.
Slice loin along ribs and top with creamy sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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